From the recipe collection
Skinless Pampanga Longganisa
Skinless Kapampangan longganisa with pork, garlic, annatto, vinegar, and brown sugar, cooked gently until caramelized and juicy.
- Prep time
- 35 min plus 8–24 hr chilling
- Cook time
- 15–20 min
- Yield
- Makes 12–14 small sausages
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Chill the bowl, spoon, meat, and fat for 15 minutes. Cold ingredients bind cleanly and prevent greasy sausages.
- Combine all liquid seasonings, sugar, spices, garlic, salt, and starch if used in a small bowl.
- Add the seasoning mixture to the meat and mix 2–3 minutes, until tacky and clinging to the bowl; stop if the fat begins to smear.
- Fry a teaspoon-size test patty. Taste for sweetness, garlic, acidity, annatto, and salt, then correct the raw mixture before shaping.
- Cover tightly and refrigerate 8–24 hours so the seasoning distributes evenly.
- Shape into small uniform logs with lightly oiled hands or roll in baking paper. Chill until firm and unwrap before cooking.
- Place the sausages in a wide pan with 1/4 cup water. Cover and cook over medium-low heat until the water evaporates and the centres are fully cooked.
- Uncover and brown in the rendered fat, turning often. Use moderate heat because sugar and garlic scorch easily.
- Rest 3 minutes before serving with garlic rice, egg, tomatoes, or vinegar.